Cod– 2  fillets –  8 oz. each

Turnip greens – ½ lb – chopped

Olive oil -  2 Tblspn

Flour – 2 Tblspn.

Dry vermouth – 4 oz

Capers – 1 Tblspn

Garlic -  2 cloves – smashed & diced

Lemon

Clam juice – 6 oz.

Butter – 1 Tblspn

Chili Stuff Chili Mix – 2 tspns

Salt

White pepper – ground

Pat cod fillets dry and dust with flour. 

Then place them in a pan with a couple glugs of olive oil at medium.

Move them around at first so they don’t stick.

Put all the greens in a large deep pan at medium add the clam juice , vermouth and

Chili mix, then cover. These will need to steam for about 4 minutes. then add the butter.

Flip the Cod fillets and add your capers, garlic and a good squeeze of lemon.

Use a pinch of salt and about a ¼ tspn of white pepper on each fillet.

Serve a generous helping of greens on each plate and plate and pour 

seasoned clamjuicenover the top.

Place a cod fillet on each plate and top with pan juices.

Goes great with crusty sourdough bread and chilled dry white wine.